Toyama’s BEST Sushi? 2 Must-Try Restaurants! 🇯🇵
all right welcome back to Toyama home to the
best fish in Japan today we’re going to look at two amazing sushi restaurants we ate at recently
this is the first restaurant Aburian Toyamazushi buri is a specialty in Toyama in Japan Yellow Tail
is named according to the size of the fish bur is considered the most premium with the largest size
and highest fat content in Canada Yellow Tail is just called Hamachi it turns out in Canada we’re
basically eating the cheapest and least desirable one this one however was very beautiful
looking because of its high fat content it has a relatively dense and Rich texture
it’s like chutoro with a more dense texture in my opinion it’s extremely
delicious we’ll also try this Toyama dandelion it was bitter and not good far
less delicious than the Yellow Tail do not recommend we also ordered another kind of Yellow
Tail from HEI the smaller City in Toyama which was supposed to be even more premium it
was sliced much thinner than the other cut this version felt softer and the fat melted
faster giving it a more pleasant melt-in-your mouth texture for my main dish I ordered a Sashimi
Bowl so I can enjoy the pure flavor of the Toyama fish it had seared and fresh Yellow Tail flounder
pickled mackerel Red Crab sweet shrimp lean tuna Rosy cheek SE bass minced fatty tuna salmon row
and egg the Sashimi Bowl also came with miso soup and some crab chawanmushi this one was served
cold with a gelatin layer and lots of crab meat on top it had a very delicate custard texture
with mild Dashi egg and crab flavor the flavors were light but this was extremely
delicious probably the most delicious Chow mushy I’ve ever had but just cuz I like crab
the crab egg and dashy flavors all work together harmoniously everything is better
if you just put a pile of crab meat on top though wow this was some insanely
delicious looking sashimi okay to be honest this first
one was average harame is just kind of flavorless with the medium
firm texture 7.5 out of 10 was it good that was good for lunch say for
being such a small piece of crab it had a very strong flavor which I loved
red crab has the same flavor as snow crab Just a Little Bit Stronger I decided
to get this other piece of flounder out immediately as well in Canada this would
still be considered a pretty good piece of fish the torching renders some of the fat
giving it a more pleasant oily texture but it’s still good it’s just
not nodoguro is also known as black throat sea perch or Rosy cheek
sea bass it’s another Toyama special tea it was exceptionally light soft and Rich the
flesh is soft and just kind of dissolves in your mouth the tuna had medium firmness and density
in Canada a lot of fish have a spongy texture especially tuna not exactly sure what it’s from
but they don’t have that in Japan and it’s much more delicious all the fish was on top of sushi
rice which was excellent well seasoned and chewy all right I saved it for nothing it’s okay this was the same HEI Bui that we previously had and it had incredible richness and
melting texture combined with floral flavor I have no idea why minced
fatty tuna isn’t as common in Canada it’s literally just scraped off
the bones and has incredible taste and texture the sweet shrimp were extra Rich
sticky and sweet in Toyama but it turned out this ikura seemed to be mixed
with thinly sliced kelp which added a slimy texture since ikura has
a really strong flavor and the liquid in the eggs is already kind of slimy
this just tasted like normal delicious ikura the tamago was soft and sweet with egg flavor we ordered some special gunkan sushi
on the side some Shiro ebi and more ikura Shiro ebi are a true Toyama specialty
Toyama Bay is the only place in the world they are fished commercially they
are known as the jewels of Toyama Bay in fact these gunkan were wrapped in isoyuki kombu they were briny sweet and
had a pleasant fish flavor ikura Sushi is literally always delicious the
seaweed looked fancier but I prefer the regular Taste of NY this one dissolved
in your mouth but didn’t offer any real fragrance I guess I forgot to film it but these
tiny white shrimp are the sweetest and have the most Pleasant rich and sticky texture every
time I eat them I can only imagine the guy in the back peeling these tiny shrimp one by one
there has to be at least 20 tiny shrimp on every Sushi the this was the most impressive fish we’ve
had on this trip so far not exactly sure why but the fish here seem softer and richer extra
delicious in Toyama 9.8 out of 10 every fish except the flounder was exceptional I didn’t try
these but the most popular items were the sushi platters this was a fantastic lunch serving
many local Specialties with exceptional quality the second restaurant was Sushi Tama
which also serves special Toyama sushi for The Bu was soft and very rich the rice was
well seasoned and chewy just as it was at the previous restaurant the rice balls were
also pretty small so the fish really stood out the horse mackerel had a soft texture
and a fresh lean taste the green onions added a lot of freshness there
was none of the typical mackerel fishiness the whelk had a unique initial soft
crunchy texture but overall really tender it had a mild and clean Seafood flavor the variety
of flavors and textures on this platter were amazing the Madai was very soft
slightly dense and Rich we also ordered some tempura Shiro ebi which
were fried whole with the shell they were extremely light and crispy
with delicious fried shrimp flavor the Red Crab was Briny tender and flavorful next was the squid Sushi which was very dense creamy and
a little bit sweet squid is 100 times more delicious in Japan than Canada it doesn’t
even feel or taste like the same food honestly Firefly Squid is never my favorite but this one
wasn’t bad the Miso flavor was strong 7.8 out of 10 you can tell just by looking at this
piece that the CH Toro was excellent I can’t believe these 11 pieces only cost
2200 Japanese Yen I’d say the average price of a chutoro like this is 400 to 500 we
also ordered some extra pieces on the side the tobiko was extra crunchy and
sweet it had the same crunchiness as kazunoko and the best piece for last the jewels
of Toyama Bay I still can’t believe someone peels these one by one the texture is so unique sticky
and Rich with a mild umami sweetness 10 out of 10 to be honest I could probably eat this
platter of sushi every day and be happy another outstanding sushi restaurant and
after eating at both places I’d say the fish at Aburian Toyamazushi was about 20%
better but the prices were about half as much at Tas Sushi making it much better value
overall both restaurants serve fantastic food with lots of local Toyama Specialties and
I highly recommend you visit both if you come to Toyama anyways I hope you enjoyed
this video please like And subscribe if you did I hope you’ll continue to follow our
food Adventure in Toyama thanks for watching
✨ Toyama’s BEST Sushi? 2 Must-Try Restaurants! 🇯🇵 #ToyamaSushi #JapanFood #SushiLover
Join us as we explore 2 of our favorite sushi restaurants in Toyama, Japan! We experienced some incredible, fresh sushi that you won’t want to miss. If you’re planning a trip to Toyama and love sushi, this video is for you!
✨ Our Sushi Tour Included:
[0:10] Aburian Toyamazushi: [Mention a specific dish or feature]
[7:30] Sushi Tama: [Mention a specific dish or feature]
Restaurant Addresses:
Aburian Toyamazushi: 1 Chome−3−1 Sakuramachi, Toyama, 930-0003, Japan (Daiwa Roynet Hotel Toyama Ekimae 1F)
Sushi Tama: 1−220 Meirincho, Toyama, 930-0001, Japan (Kitokito Ichiba Toyamarche)
Enjoyed the video? Please LIKE, COMMENT, and SUBSCRIBE for more Japanese food adventures!
Let me know in the comments: Have you tried sushi in Toyama? What’s your favorite sushi topping?
Music by Roa: https://youtube.com/c/RoaMusic
#ToyamaFood #JapanTravel #Sushi #Sashimi #Seafood #JapaneseCuisine #FoodTour #Toyama”
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